Impact of ohmicsonication treatment on pectinmethylesterase in not-from-concentrate orange juice

  • Tarek Gamal AbedelmaksoudEmail author
  • Sobhy Mohamed Mohsen
  • Lene Duedahl-Olesen
  • Mohamed Mohamed Elnikeety
  • Aberham Hailu Feyissa
Short Communication


The present study investigates the application of ohmicsonication (OS) as a new hurdle technology for pasteurization of Not-from-concentrate orange juice (NFCOJ). OS process parameters to inactivate pectinmethylesterase (PME) activity in NFCOJ were optimized using response surface methodology. The influence of Sonication (S), Thermosonication (TS), Ohmic heating (OH) and OS on inactivation of PME were compared to conventional heat (CH) treatment. Their effects on physical, chemical and microbiological contents were included. In comparison to fresh orange juice, the inactivation of PME was 96%, 95%, 89%, 90% and 29% for OS, OH, TS, CH and S treatments, respectively. Highest cloud value was obtained for OS (1.240 A) treatment. OS treatment gave a lower vitamin C loss compared to TS, OH and CH treatments. A significant increase in the total phenolic content were obtained in the following order OS > TS > OH > CH. OS treated juice also contained the lowest value of hydroxymethyl furfural (0.90 mg/L) compared to OH (0.95 mg/L), TS (1.37 mg/L) and CH (2.72 mg/L) treated samples. Overall, the results indicated that OS can be integrated as a substitute to pasteurization of NFCOJ.


Ohmic heating Ohmic-ultrasonic heating Pectinmethylesterase Phenolic content 



Tarek Abedelmaksoud would like to thank The Danish Agency for Higher Education for a research grant as a guest Ph.D. Student for one year in Food Production Engineering Research Group, Technical University of Denmark. Authors would like to thank Anette Bysted and Inge Holmberg at DTU for support on Sugars, HMF and carotenoids analysis.

Supplementary material

13197_2019_3834_MOESM1_ESM.docx (14 kb)
Supplementary file1 (DOCX 13 kb)


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Copyright information

© Association of Food Scientists & Technologists (India) 2019

Authors and Affiliations

  1. 1.Food Science Department, Faculty of AgricultureCairo UniversityGizaEgypt
  2. 2.National Food InstituteTechnical University of DenmarkLyngbyDenmark

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